Arrabbiata Sauce

Ingredients:

• 1 (28-ounce) can organic whole, peeled San Marzano tomatoes (with juices)
• 1/4 cup olive oil
• 6-8 cloves garlic, pressed through garlic press
• 1 teaspoon crushed red pepper (adjust to taste)
• 1 tablespoon tomato paste
• 1/4 cup white wine (optional)
• Salt and black pepper

Optional additions:

• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Instructions:

1. Process tomatoes: In a food processor, pulse tomatoes until fairly smooth, with some chunky texture.
2. Sauté garlic: Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes. Sauté for 1-2 minutes, or until fragrant.
3. Add tomato paste and wine: Stir in tomato paste and white wine (if using). Simmer for a few minutes.
4. Combine tomatoes and sauce: Add processed tomatoes to the skillet. Season with salt and pepper. Bring to a simmer.
5. Simmer: Reduce heat to low, cover, and simmer for 20 minutes, or until thickened.
6. Optional additions: Stir in chopped basil, Parmesan cheese, oregano, or additional red pepper flakes for added flavor.

Tips:

• For a smoother sauce, process the tomatoes longer in the food processor.
• For a spicier sauce, add more crushed red pepper flakes or a pinch of cayenne pepper.
• To add depth of flavor, roast the garlic cloves before pressing them.
• Serve with your favorite pasta, grilled chicken, or shrimp.
• Store leftovers in the refrigerator for up to a week or in the freezer for up to 3 months.

Enjoy your delicious and flavorful Arrabbiata Sauce!